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Food Protection
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The Ridgefield Health Department licenses and inspects and all food service facilities in town in accordance with local ordinances and Section 19-13-B42 of the Connecticut Public Health Code. Our department also reviews plans for new and remodeled food establishments, investigates complaints and conducts food borne illness investigations. In addition, we offer National Restaurant Association food manager certification courses. |
Regulations
The following establishments are regulated by the Connecticut Public Health Code:
Food Stores: Section 19-13-B40
Food Service Establishments: Section 19-13-B42
Itinerant Vendors: Section 19-13-B48
Caterers: Section 19-13-B49 |
The Compliance Guide for the Food Service Inspection form is a useful reference for all
types of food service establishments in that it provides technical standards based on
specific regulations in an easier to read format. Please note that this guide is not all-inclusive. Click here to access the Compliance Guide.
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To access the State of Connecticut Food Protection Regulations click here |
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To access the Town of Ridgefield Food Establishment Ordinance click here |
Licenses and Permits
To apply for or renew a food service license, click here to print the application and
submit to our department. Licenses are valid for one year from the date of issue and are
not transferable. For a temporary food permit, see our Compliance Guide for Temporary Food Permits and
click here to print the application Qualified Food Operators (QFOs)
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All Class 3 and 4 Food Service Establishments in Ridgefield are required to have at least 2 Qualified Food Operators (QFOs) on staff. The purpose of a QFO is to insure that the establishment practices safe food handling techniques. |
To become a QFO, one must pass a state approved examination and recieve a certificate. To comply with state regulations, the QFO must be an employee in a supervisory position at the establishment who works at least 30 hours per week. At least one QFO must be on premises at all times when the establishment is open for business. For information on becoming a QFO, click here. |
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 | Useful Information for Food Service Establishments
Procedure for Washing, Rinsing, and Sanitizing food contact surfaces:
1. WASH dishes, utensils, cookware, cutting boards, appliances, and
cooking surfaces with HOT, SOAPY WATER to remove visible soil. 2. Thoroughly RINSE OFF soap and film 3. SANITIZE to kill germs with chlorine or another approved sanitizer. To use regular chlorine bleach as a sanitizer, dilute with water:
Pour one tablepoon of bleach for every 2 gallons of water | Any chlorine bleach that is used for making a sanitizing solution must be of sufficient purity to be
categorized as a “food grade” substance. Some commercially available household chlorine bleaches
contain fragrances, thickeners and/or other additives not approved for food use. These products are
not suitable for making sanitizing solutions. Check the label on the bleach to make sure it is suitable
for use on food contact surfaces.
Keep in mind that chlorine loses its effectiveness quickly in the presence of oil, dirt and organic material.
Wash water should be changed when it becomes dirty. Chlorine test kits are available to test the level of
active chlorine present in a solution. These commonly involve a color change. Most tests employ strips of
paper treated with chemicals that change color based on the chlorine concentration. The resulting color
is compared to a standard chart to give a measure of active chlorine present in solution. These test kits
are available from restaurant supply houses and/or sanitizer supply companies. Soak food contact equipment in the bleach solution for at least 2 minutes and then air dry.
DO NOT TOWEL DRY! *Chlorine sanitizing solution can also be used to sanitize wiping cloths in between uses.
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